Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents

Author： Thygesen L.G.   Thybo A.K.   Engelsen S.B.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.7, 2001-11, pp. : 469-477

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